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    Dinner · British

    Steak & onion pub pie

    Beef braised slowly with onion, ale and root vegetables until the gravy is thick, then sealed under shortcrust and baked until the top is deep gold. A long Sunday of a dish.

    Prep
    20 minutes
    Cook
    1 hour 30 minutes
    Makes
    6 portions
    Difficulty
    Medium
    Steak & onion pub pie

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    788kcal
    Protein
    32g
    Carbs
    67g
    Fat
    41g

    Where the calories come from

    • Protein 17%
    • Carbs 35%
    • Fat 48%
    Fibre
    4.7 g
    Sugar
    6.2 g
    Salt
    1.27 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £2.18a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 1 ¾ tbsp olive oil
    • 680g beef chuck, cut into bite-sized pieces
    • 7 tbsp plain flour, for coating and for the slurry
    • 1 onion, diced
    • 1 ¾ carrots, peeled and diced
    • 70g celery, diced
    • 2 cloves of garlic, minced
    • 1 tsp smoked paprika
    • 1 tsp fresh thyme, leaves picked
    • ½ tsp fresh rosemary, leaves chopped
    • 1 dried bay leaf
    • 1 ¾ tbsp tomato paste
    • 420g potato, quartered
    • 1 tbsp Worcestershire sauce
    • 320ml ale
    • 440ml beef stock
    • 460g shortcrust pastry
    • 1 egg, beaten, to glaze

    Method

    1. Dust the beef lightly with half of the flour. Set a large casserole on the hob with the oil and turn the heat to medium-high.

    2. Fry the carrot, celery and onion in the hot oil for a few minutes, until the onion looks translucent.

    3. Add the floured beef, turning the pieces until every side is browned.

    4. Season with salt and pepper, then stir through the tomato paste, garlic, smoked paprika, thyme, rosemary and bay leaf.

    5. Tip in the potatoes, then the ale, beef stock and Worcestershire sauce. Lift any browned bits stuck to the base of the pan as you stir, because they carry a lot of flavour.

    6. Cover the pan, turn the heat down to medium-low and cook for 45-50 minutes, until a knife slides easily into the potatoes and the beef is tender.

    7. Turn the oven on to 220°C (fan 200°C). Thicken the gravy: whisk the rest of the flour with some cold water until smooth, stir this slurry through the stew, then take the pan off the heat.

    8. Use half the pastry to line a 23cm pie dish, then spoon the filling in. Cover with the remaining pastry and crimp the edges together so it is sealed.

    9. Make a couple of slits in the middle of the lid, then brush it with the beaten egg. Bake for 25-30 minutes, until the pastry is a deep golden colour.

    10. Give the gravy a few minutes to settle before you cut into the pie.

    Adapted from Real Food with Sarah

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